Slice bacon into thin strips. In a large skillet, cook the bacon for about 10 minutes and add onion and garlic. Cook another 5 minutes, until the fat is rendered and bacon starts to become crisp. Add spices and stir 30 seconds. Add the rest of the ingredients.

Simmer 10-15 minutes over low heat. Using a slotted spoon, scoop bacon jam into a container leaving most of the fat/liquid behind. Once it is room temperature, chill for 6 hours or up to 5 days. Bring up to room temp before serving.

To Serve

Cut open a Honey Corn Muffin spoon on Emily G’s Cranberry Port Jam and a spoonful of Bacon Jam. Enjoy!